Pickled Beef for present Use

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 360 min Total: 360 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (7)
  1. Slice the rib of beef with garlick and cloves.
  2. Season it with salt, Jamaica pepper, mace, and some pounded garlick.
  3. Cover the meat with white wine vinegar and Spanish thyme.
  4. Take care to turn the meat every day, and add more vinegar, if required, for a fortnight.
  5. Then put it in a stew-pan and cover it close.
  6. Let it simmer on a slow fire for six hours, adding vinegar and white wine.
  7. If you choose, you may stew a good quantity of onions; it will be more palatable.
Original Text
Pickled Beef for present Use. STICE the rib of beef with garlick and cloves; season it with salt, Jamaica pepper, mace, and some garlick pounded; cover the meat with white wine vinegar, and Spanish thyme; take care to turn the meat every day, and add more vinegar, if required, for a fortnight; then put it in a stew-pan, and cover it close, and let it simmer on a slow fire for six hours, adding vinegar and white wine: if you chuse, you may stew a good quantity of onions, it will be more palatable.
Notes
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